Ingredients

• 500 g - hilsa or rohu
• 1 small - cauliflower, broken into flowerets
• 150 g - shelled green peas
• 100 g - peeled small potatoes
• 2 - big onions
• 1 inch piece - ginger
• 1 tsp - turmeric powder
• 4 flakes - garlic
• 1 big cup - beaten curds
• 1 tsp - garam masala
• 1/2 tsp - cardamom powder
• a few springs of coriander leaves
• salt and chilli powder to taste

How to Make Machor Kalia

• Clean, wash and cut the fish into slices, fry to a nice almond colour in mustard oil and set aside.
• Grind onions, garlic and ginger to a paste.
• Heat 4 tbsps. mustard oil and fry the onion paste till oil floats to the top.
• Add all the vegetables and fry for 5 minutes.
• Put in the curd, all the spices and salt and cook till the curd turn dry.
• Cover with hot water and cook till the vegetables are almost done.
• Put in the fish and continue cooking till both the vegetables and the fish are done.
• Serve decorated with coriander leaves.